- 1 14.75-ounce can wild salmon, drained (bones are fine as they will crumble, be unnoticeable, and provide a great source of calcium. I pick skin out but you don’t have to.)
- 1 heaping cup leftover mashed potatoes
- 1/2 cup minced red onion
- 1-2 celery stalks, diced small
- 1/4 cup chicken broth or wine (optional to deglaze the pan)
- 1/4 cup chives, minced
- kosher salt and freshly ground pepper, to taste
- panko bread crumbs (optional–omit for gluten-free version)